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Dolly Parton Coconut Cake

Sophia
If you have ever dreamed of a cake that tastes like a celebration, this Dolly Parton Coconut Cake is it. The first bite delivers a tender, buttermilk-rich crumb, a tangy cream cheese frosting, and the gentle crunch of toasted coconut.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 720 kcal

Ingredients
  

For the Cake

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 20 tablespoons unsalted butter room temperature
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup sweetened shredded coconut

For the Cream Cheese Frosting

  • 16 ounces cream cheese very soft
  • 1 cup unsalted butter room temperature
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 2 cups sweetened shredded coconut toasted

Instructions
 

Bake the Cake Layers

  • Preheat the oven to 350°F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set the pans aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set this dry mixture aside.
  • In another large bowl, beat the butter and granulated sugar until light and fluffy. This should take about 2 to 3 minutes. Scrape the bottom and sides of the bowl periodically so everything blends evenly.
  • Add the eggs one at a time, beating well after each addition. This step builds structure and helps the cake rise.
  • Add the vanilla extract and mix briefly.
  • Add the dry ingredients alternately with the buttermilk. Start with one third of the dry mixture, then half of the buttermilk, then another third of the dry mixture, the remaining buttermilk, and finally the last of the dry mixture. Mix just until combined after each addition. Overmixing can make the cake tough.
  • Fold in the sweetened shredded coconut with a spatula. Be gentle to keep the batter airy.
  • Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to release any air bubbles.
  • Bake for 35 to 45 minutes. The cakes are done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs, not wet batter.
  • Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then invert them onto a wire rack to cool completely before frosting.

Make the Frosting and Assemble

  • In a large bowl, beat the cream cheese and butter together until very smooth and well combined. This takes about 2 to 3 minutes. Scrape the bowl as needed.
  • Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Add the vanilla extract and fine salt, then beat until the frosting is smooth and spreadable.
  • If the cake layers have domed tops, use a serrated knife to gently level them. This helps the cake stack evenly.
  • Place one cake layer on a cake board or serving plate. Use a little frosting to secure it in place.
  • Spread a generous layer of frosting on top of the first layer. Place the second cake layer on top.
  • Frost the top and sides of the cake with an offset spatula. Work from the top down for a clean finish.
  • Coat the cake with the toasted coconut. Press it gently into the sides and sprinkle it over the top. The coconut will stick best while the frosting is still soft.

Notes

Useful ingredient tips: 20 tablespoons of butter equals 2 1/2 sticks. If you only have unsalted butter, that is perfect. If you use salted butter, reduce the added salt by half. For the coconut, sweetened shredded coconut is traditional, but you can use unsweetened if you prefer a less sweet finish. Make sure the eggs, buttermilk, cream cheese, and butter are at room temperature before you start. This helps the batter come together smoothly and prevents a dense cake.